- 6-8 skinless boneless chicken breasts, (about 1kg/2lb 4oz in total)
Chicken's many plus points - its versatility, as well as the ease and speed with which it…
- 2 tbsp clear honey
- grated zest of 2 lemons and the juice of 1
Oval in shape, with a pronouced bulge on one end, lemons are one of the most versatile fruits…
- 2 tbsp olive oil
Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…
- 1 curly lettuce, such as Batavia or Webb’s
Lettuce are available in a vast number of varieties, and are either crisp or floppy, growing…
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Preheat the oven to 190C/gas 5/fan 170. Arrange the chicken in a shallow ovenproof dish. Mix together the honey, lemon zest and juice, oil, salt and pepper, then pour over the chicken breasts and turn them around until well coated.
Roast the chicken breasts for 40-45 minutes, turning them halfway through the cooking time, and basting occasionally, until they are golden brown and shiny and the marinade has almost evaporated. Leave to cool, then wrap in foil and chill until ready to eat. (The chicken may now be frozen for up to 1 month. Defrost before serving.)
On the day, spread the lettuce over a large platter, tearing up any large leaves. Slice the chicken breasts, keeping them together, then arrange over the lettuce.